Rhubarb syrup is a lovely shade of soft pink, even though the rhubarb stalks from my garden were mostly green. I put a generous splash, about a tablespoon, of syrup into a glass with a handful of crushed ice and then fill the glass with soda water to make a refreshing drink. When I want a more dessert-like drink I use a bit less of the soda water and add a tablespoon of lovely Vermont heavy cream to the glass. I make soda drinks in the sink so that clean up is easy when I stir to vigorously.
|Rhubarb Lime Syrup|
- 6 stalks of rhubarb, cut in half inch pieces
- 2 cups water
- 2 cups granulated sugar
- juice of a lime
- 1 teaspoon vanilla
- Combined water and sugar in a saucepan over medium heat, stir until sugar was dissolved and boiled it for two minutes to make simple syrup.
- Add rhubarb, lower heat and simmer until rhubarb is soft and falling apart. Cool, strained liquid to remove pulp, stir in lime juice and vanilla and put the finished syrup into a bottle.
- Store in fridge.
Try a splash of rhubarb syrup in unsweetened ice tea instead of using lemon and sugar.
One tablespoon of this delicate pink syrup is enough to flavor to a glass of plain soda water. I have also used rhubarb syrup in place of lemon and sugar in a glass of ice tea. The cooked rhubarb pulp can be served with a splash of heavy cream or spooned onto vanilla ice cream to make a spring sundae.